Fiery Smashed Black Bean & Veggie Quesadillas
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Fiery Smashed Black Bean & Veggie Quesadillas

Fiery Smashed Black Bean & Veggie Quesadillas

with Sour Cream & Tomato Salsa

Stress less about dinnertime thanks to this dish with maximum flavour and minimal effort. Make an easy black bean filling for the quesadillas flavoured with our tasty spice blend, that works perfectly with sour cream and a refreshing tomato salsa.

Tags:
Quick
Veggie
Spicy
Climate Superstar
Allergens:
Gluten
Soy
Wheat
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

black beans

1 tin

corn kernels

1

brown onion

1 sachet

Mexican Fiesta spice blend

1 packet

tomato paste

1 bag

baby spinach leaves

6

mini flour tortillas

(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )

1 packet

Cheddar cheese

(Contains Milk;)

1

tomato

1 bag

coriander

1 packet

Light Sour Cream

(Contains Milk;)

Not included in your delivery

olive oil

¼ cup

water

20 g

butter

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)3389 kJ
Fat35.8 g
of which saturates16.7 g
Carbohydrate79.8 g
of which sugars18.1 g
Protein34.2 g
Sodium1543 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan
Baking Paper
Baking Tray

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Drain and rinse black beans. • Drain corn kernels. • Finely chop brown onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook black beans, onion and corn, stirring, until tender, 2-3 minutes. Lightly mash black bean mixture with a potato masher or fork. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add Mexican Fiesta spice blend and tomato paste and cook, stirring, until fragrant, 1 minute. • Stir in the water, butter and baby spinach leaves, until wilted and combined, 1-2 minutes.

2
2

• Arrange mini flourtortillas over a lined oven tray. Divide bean mixture among tortillas, spooning it onto one half of each tortilla, then top with Cheddar cheese. • Fold empty half of each tortilla over to enclose filling. Press down with spatula. Brush or spray tortillas with a drizzle of olive oil and season. • Bake quesadillas until cheese has melted and tortillas are golden, 8-10 minutes. Spoon any overflowing filling back into quesadillas.

TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.

3
3

• Meanwhile, finely chop tomato and coriander. • In a medium bowl, combine tomato, coriander and a drizzle of white wine vinegar and olive oil. Season.

4
4

• Divide fiery smashed black bean and veggie quesadillas between plates. • Top with tomato salsa. Serve with a dollop of light sour cream. Enjoy!